Duck Under a Brick
This method reduces cooking time by spatchcocking or butterflying a whole duck and then weighing it down with bricks. This ensures more skin contact with the skillet, so it crisps quickly.
Ingredients
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1 Maple Leaf Farms Whole Duck, thawed
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Salt and Fresh Ground Black Pepper, to taste
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Vegetable Oil
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1 large Cast Iron Skillet
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2 Bricks
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Aluminum Foil
Directions
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1
Spatchcock or butterfly the whole duck.
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2
Season the duck with salt and pepper on both sides.
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3
Preheat oven to 350 F.
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4
Wrap bricks in foil; place into the oven while it preheats.
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5
On the stove top, preheat the cast iron skillet over medium-high heat.
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6
Coat the bottom of the skillet with oil.
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7
Place the duck skin-side up in the hot oil and cook for 2-3 minutes.
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8
Turn duck over and continue to cook for 3-4 minutes.
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9
Remove bricks from oven and place directly onto the duck in the skillet.
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10
Place skillet with duck and bricks into the oven.
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11
Cook for 25 minutes, then check the internal temperature at the thigh joint; Continue cooking until the internal temperature reaches 175-180 F.
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12
Remove the bricks and enjoy.
